Protein-polysaccharide interactions in dairy production

Smykov, I. T.

doi:10.21323/2618-9771-2020-3-4-24-33

Cited by 7 publications

(1 citation statement)

References 68 publications

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“…Several specific properties (like physical, mechanical, structural, textural and organoleptic) and the functionalities of the food are dedicated by the microstructural organisation and their ability to form complex (like protein-protein and protein-carbohydrate). Thus, it is very important to reveal the significance of the food matrix and the complexes, especially for the components which are responsible for three-dimensional networks like the composites of proteins and polysaccharides which may exist in different forms like fibres, particles, gels and films for their specific application (Smykov, 2021). Additionally, the existence of bioactive compounds in food processing and formulation is another challenge for the scientific community.…”

Section: Introductionmentioning

confidence: 99%

Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate

Kataria

Sharma

Khatkar

2022

Int J of Food Sci Tech

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Summary The present study was performed to study the simulated fermented matrix of quinoa, chia and teff with caseinate. Fermentation was carried out at a pH of 4.6, and complexes obtained upon 0, 2, 5 and 9 hours along with the final complex (pH 4.6) were analysed for total phenolic and flavonoid contents and antioxidant activities. The highest values were obtained for chia‐caseinate complex (TPC—21 mg GAE/g, TFC—37 mg QE/g, DPPH—27 mM TE/g, ABTS—13 mM TE/g, FRAP—25 mM TE/g and reducing power—13 mg AAE/g). Structural characterisation via FTIR analysis revealed the formation of a stable complex held mainly by hydrogen bonding and hydrophobic interactions. Moreover, it also suggested destabilisation of β‐sheet structures and enhanced gelation property. The appearance of the unsaturated lipid peak (1744 cm‐1; 2924–2926 cm‐1) in the chia‐caseinate complex implied superior nutritional functionality. The thermal analysis confirmed the denaturation of proteins and degradation of starch crystallites in matrices and also suggested the formation of bioactive peptides. Thus, it was concluded that these simulated fermented matrices may be used as a base for designing functional foods to achieve techno‐biofunctionality.

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Section: Introductionmentioning

confidence: 99%

Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate

Kataria

Sharma

Khatkar

2022

Int J of Food Sci Tech

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Protein-polysaccharide complexes and conjugates: Structural modifications and interactions under diverse treatments

Babu,

Shams,

Dash

et al. 2024

Journal of Agriculture and Food Research

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Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile

Zaitseva

Ruban

Цыганова

et al. 2022

Food Processing: Techniques and Technology

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The World Health Organization insists on limiting easily digestible carbohydrates, saturated fats, and trans-isomers of fatty acids in human diet. Therefore, formulations of high-calorie confectionery products have to be modified. The research objective was to develop confectionery creams with a modified carbohydrate profile and a reduced calorie content, fortified with omega-3 fatty acids and dietary fibers. The study featured a traditional formulation of butter cream and experimental samples of confectionery creams on vegetable oils with a modified carbohydrate profile. The research involved standard methods of assessing sensory and physicochemical properties of the control and experimental cream samples. The content of soluble and insoluble dietary fibers was estimated by enzymatic gravimetric method, while the content of tocopherols was determined by high-performance liquid chromatography. The test samples of creams on vegetable oil with modified carbohydrate profile had a fiber content of 4.0–18.5 g/100 g, represented by oat bran powder with 28% beta-glucan, arabinogalactan, and inulin. The amount of omega-3 fatty acids was 0.2 g/100 g, and the fat content was 15–26%. Easily digestible carbohydrates were represented exclusively by lactose of milk powder (0.5–3.5 g/100 g of cream). The test creams were fortified with D-α-tocopherol acetate: 2.6–4.5 mg/50 g. The density of the resulting products was 0.75–0.90 g/cm3, which made it possible to use them both as independent desserts and as semi-products. The developed confectionery creams complied with the legislation of the EurAsEC on food products fortified with dietary fiber and omega-3 fatty acids. They can be labeled as sugar-free (≤ 0.5 g/100 g) or low sugar (≤ 5 g/100 g) products. Therefore, they are safe for customers with obesity and diabetes.

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Protein-polysaccharide interactions in dairy production

Cited by 7 publications

References 68 publications

Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate

Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate

Protein-polysaccharide complexes and conjugates: Structural modifications and interactions under diverse treatments

Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile

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